Chocolate Chip Cookies

Giant Cookie

Mikey is always offering up my baking to soldiers. I don't mind. In fact I enjoy it. He almost always give them a choice of what they want and they almost always say chocolate chip cookies.

And really who can blame them? What better treat than fresh baked chewy, gooey chocolate chip cookies? Add a glass of cold milk and it's the perfect treat. 

The weather can greatly affect the end results of chocolate chip cookies too, but my recipe is almost always no fail.

I think the cookies are chewier without nuts and prefer them that way however many people like that crunch and the nutty flavor. I usually make a double batch of cookies, bake the first half then add nuts to the second half. It's not scientific because I don't measure out exact portions. I just wing it and it usually works out about right. It's cookies, not rocket science.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick (1 cup) butter flavored shortening (This is the secret to getting a consistently great cookie.)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped nuts
         
Preheat oven to 375° F.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Add salt and baking powder.

Gradually add in flour mixture. Depending on the strength of your electric mixer you might need to start doing this part by hand.

Stir in chocolate chips and nuts (if you're using nuts).

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 minutes or until golden brown on edges. Center should not be fully 'set.' Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Do not overbake! The cookies will continue to bake after being removed from the oven.

Without nuts

With nuts

    This recipe can be easily doubled or tripled. In fact this one was four batches.